Baking process design

EMMANUEL PURLIS

Handbook of Food Process Design

Wiley-Blackwell

Año: 2012; p. 743 - 768

This chapter presents a review of the baking process from an engineering point of view, focusing on bread as product. The main objective is to deliver technological considerations based on a global perspective of the process, i.e. by simultaneously analysing transport phenomena and quality aspects occurring in the product during baking. In addition, baking equipment design is discussed in order to give a more extensive framework for baking process design. Process modelling and simulation appear to be very useful and powerful tools, following the principles of modern process design.